I always sprinkle this crumb topping liberally on my babkas. It is a simple mix of flour, sugar and margarine. It lends texture and crunch to the babka crust. I also use it on my rugelach for the same reasons. Making blueberry muffins the other day, I decide to shake some over their tops before baking. The crumb topping is a nice finish to many coffeecakes, too.

I've begun each of the babka videos making this topping. I find the hand held beater the best way to make the crumb light without clumping. A paddle mixer attachment will make a paste that is difficult to breakup. If you don't have a hand held mixer, use a pastry cutter or your fingertips to gently work the ingredients together. Check out the videos!

Kosher Status:

Parve

Number of servings:

enough for 2 babkas

Main Ingredient(s):

Flour - Unbleached All Purpose

Preparation Time:

00:10

Cooking Time:

00:00

Skill Level:

1 - Easy (1 Easy - 5 Hard)

Estimated POINT value:

Ingredients:

1 1/8 cups flour

1/2 cup sugar

1/2 cup margarine (or butter for dairy)

Steps:

Combine the ingredients in a bowl. Using a hand held mixer, blend the ingredients to form a fine crumb. Set aside until ready to use. Freeze or refrigerate any leftovers for future use.